Mediterranean Dressing

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5 from 1 vote

Mediterranean herbs add delicious flavours to this versatile vinaigrette dressing.

Servings:

Author: Helen Best-Shaw

Prep Time3

Total Time3

Ingredients

120 ml olive oil
60 ml red wine vinegar
1 tbsp runny honey
2 tsp smooth Dijon mustard
1 tsp Mediterranean seasoning
pepper and salt

Metric - USA Cups

Instructions

Put all the ingredients in a jar.
120 ml olive oil, 60 ml red wine vinegar, 2 tsp smooth Dijon mustard, 1 tbsp runny honey, 1 tsp Mediterranean seasoning, pepper and salt
Put the lid on and shake well to emulsify.
Stand for an hour before using to allow the flavour of the herbs to infuse.
Taste and adjust the seasoning if needed. If a dressing tastes too oily it is often best adjusted with a pinch of salt, rather than adding more vinegar.
If required transfer to a glass bottle for ease of serving.

Notes

Ingredients

Olive oil – extra virgin is best for salad dressings, you want something some flavour, fragrance and colour, but not a really fancy oil.
Red wine vinegar – for flavour and colour, though you can substitute white wine or apple cider vinegar
Dijon mustard – essential for both emulsifying and thickening the dressing. This will NOT make the dressing taste of mustard, it will add some flavour, but is essential for the texture.
Runny honey – to sweeten and balance the flavours. You can use a spoon of sugar, or maple syrup if you prefer.
Seasoning – I’ve used a spoon of my Mediterranean seasoning here – but any mix of 4-5 dried Mediterranean herbs would work well here
Pepper and salt – for flavour and to balance the dressing.

Variations

Add garlic powder.
Add grated grana padano or parmesan cheese.
Use fresh herbs instead of dried (especially basil). If you do this, use the dressing within two days rather than a week.

Storage

Fridge – Store your Mediterranean dressing in the fridge for up to one week. Serve at room temperature, and shake before serving. The olive oil may solidify in the fridge - don't worry, just make sure you take it out in time to come to room temperature.

Hints and tips

The easiest way to make this is to dump all the ingredients into a jar and shake. Alternatively use a small bowl and whisk.
Do not be afraid of adding salt – it acts as a flavour enhancer, and often when a dressing seems to taste too oily it needs a little more salt to enhance the vinegar, rather than more vinegar which will make too acidic.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.